Psarosoupa - A Greek fish soup. There are various versions of it andcould be made with a variety of fish types.

Revithia - A Greek chickpea soup.

Sancocho - A Latin American chicken soup with vegetables.

Shchav- A sorrel soup in Polish, Russian and Yiddish cuisines.

She-Crab Soup - A soup from Charleston, South Carolina, a creamy soupmade with blue crab meat and crab roe.

Sinigang - From the Philippines. A clear sour soup made from tamarind paste and meat, fish, or vegetables. People may opt to use meat like beef or pork,and various kinds of fish for this soup.

Snert - A thick pea soup, eaten in the Netherlands as a winter dish, traditionallyserved with sliced sausage. Also known as erwtensoep.

Solyanka - A cabbage soup from Russia.

Soto - A traditional Indonesian soup made with traditional spices such asturmeric, galangal, etc. Usually contains either beef or chicken.

Tarator - A Bulgarian cold soup made from yogurt and cucumbers.

Vichyssoise - A French-style soup invented by a French chef at the Ritz Hotel in NYC.A French cold purée soup with potatoes, leeks, and cream.

Waterzooi - A Belgian fish soup.

Yukgaejang - A Korean spicy beef soup, which also includes vegetables.

Żurek - A Polish sour rye soup with sausages often served in a bowl made of bread.

That fact of the matter is that there are as many soups in this world as there are the ingredients to make them with. From asparagus to zucchini, each and everyone of them have there own distinct flavor and texture and here are just a few of the most popular.